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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 small eggplant, peeled, seeded, and diced |
1 large potato, peeled and diced |
1 1/2 cups finely chopped celery |
1 1/2 cups finely chopped onion |
1/4 cup butter or margarine |
pinch of ground thyme |
pinch of dried whole basil |
1 teaspoon curry powder |
1 1/2 quarts chicken broth |
2 cups warm whipping cream |
salt and pepper to taste |
Directions:
1. Sauté eggplant, potato, celery, and onion in butter in a large Dutch oven until tender. Stir in thyme, basil, and curry powder; let cool. Transfer vegetable mixture to container of an electric blender; process until smooth.
2. Return pureed mixture to Dutch oven. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer 45 minutes. Remove from heat; add warm whipping cream, stirring well. Stir in salt and pepper. Ladle into individual soup bowls; serve immediately.
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